Liver Yakitori (Reba)
Creamy chicken liver skewers grilled quickly and coated in a thick tare sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Chicken livers, fresh and trimmed
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 inch piece Fresh ginger, sliced
- 1 piece Garlic clove, smashed
- 1 cup Milk (for soaking)(optional)
- 10 pieces Bamboo skewers, soaked in water
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice)(optional)
Instructions
- 1
Clean the chicken livers by removing any connective tissue or green spots, then cut into bite-sized uniform pieces.
- 2
Soak the liver pieces in milk for 20 minutes to remove any bitterness, then rinse thoroughly with cold water and pat dry.
- 3
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; simmer over medium heat until reduced by half and syrupy.
- 4
Thread 3 to 4 pieces of liver onto each soaked bamboo skewer, ensuring they are snug but not overly compressed.
- 5
Preheat your grill or broiler to high heat and lightly oil the grate to prevent the delicate livers from sticking.
- 6
Grill the skewers for 2 minutes per side; the goal is a charred exterior while maintaining a creamy, slightly pink center.
- 7
During the last minute of cooking, generously brush the skewers with the reduced tare sauce to glaze them.
- 8
Remove from heat immediately and serve with an extra drizzle of sauce and a sprinkle of Shichimi Togarashi if desired.
Ratings & Reviews
No ratings yet
